Here is my lighter version of Chicken Piccata without the butter and flour. It’s light and flavorful and finished in about 10 minutes.
- 3 boneless, skinless chicken breasts, split horizontally and pounded thin
- Salt and pepper
- 1 t. olive oil
- ½ C. white wine
- 1 T. capers with brine
- ½ C. chicken broth
- The juice and zest from ½ a lemon
- 1 T. chopped fresh parsley
Pound the chicken so it is about ¼ inch thick. Generously season with salt and pepper. Heat the olive oil over medium heat in a large skillet. Brown the chicken in the pan, about two minutes per side. The chicken will cook very quickly. You may have to cook the chicken in batches. Remove to a plate and cover with foil. In the same pan add the wine to the chicken drippings and allow to bubble up for a minute. Scrape off all of the brown bits from the bottom of the pan. Add the capers, broth, and lemon juice and bring to a boil. Boil and reduce for about two or three minutes. Taste for seasoning. Pour the pan sauce over the chicken and top with the lemon zest and parsley.